Duck has the ability to store large amounts of fat. Therefore, the best way to prepare it is to roast it in the oven. To diversify the taste of this bird, cooks have come up with many fillings from cereals and vegetables. A properly cooked duck stuffed with buckwheat will take its rightful place on the festive table.
It is necessary
-
- duck 1pc.;
- onion 1 pc.;
- carrots 1 pc.;
- buckwheat 2/3 cup;
- garlic 1 head;
- sunflower oil 2 tbsp. l.;
- salt
- red and black pepper
- nutmeg to taste.
Instructions
Step 1
Prepare the filling. Remove mechanical impurities from buckwheat. Rinse it well. Pour cold water so that the water covers the cereal by about 2 cm. Salt, put on medium heat. After the water boils, reduce heat and cook until tender.
Step 2
Prepare the duck marinade. Chop the peeled garlic on a fine grater or using a special tool. Add salt, red and black pepper, nutmeg and vegetable oil. Mix everything thoroughly and leave to infuse for 5-7 minutes.
Step 3
Rinse the duck under running cold water. Pat dry with a paper or linen towel. Place about 1/3 of the marinade on the inside of the carcass. Rub the duck inside and out. Leave the bird to marinate for 40-60 minutes.
Step 4
While the duck is marinating, prepare the filling. Cut the onion into cubes and sauté with a little vegetable oil. Cut the carrots into strips or chop on a coarse grater. Add it to the skillet after the onion is translucent. Sauté vegetables together for 5-7 minutes.
Step 5
After the buckwheat is cooked, add vegetables to it. Mix well, let cool.
Step 6
Fill the carcass with the finished filling. Sew up with thread. Place the duck in a sleeve in the oven, preheated to 250C. After 10 minutes, reduce the temperature to 180 ° C. After 40 minutes, remove the weft from the sleeve.
Step 7
Place the duck on a wire rack. Continue baking it for another 40-50 minutes. When the duck is cooked and golden brown, place it on a flat dish and garnish with fresh herbs and vegetables.
